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For you, Margarita Henkel.

It was October 1941, deep beneath Hussong's Cantina in Ensenada, Mexico. A team of scientists worked diligently mixing a slew of ingredients together to create the perfect drink. One man by the name of Don Carlos Orozco had just completed his third PhD dissertation. His first was a revolutionary step toward plasma physics while his second focused on the importance of hydroxyl groups and their angular chains. His most recent work combined the two and sought to understand the variability in states of matter as it applies to citrus fruits and dense liquors. Most thought he was just a bartender, and he liked it that way.

After months of failed experiments, he retired to his day job just a few stories above. A woman entered and sat at the bar and requested a drink, something new that she'd never tried before. Dr. Orozco was tired and thought she'd probably never had equal parts tequila, orange liqueur, and lime, but when she waved her hand in disappointment; she knocked a nearby salt shaker over and shook loose the final ingredient. From that day forward, the revolutionary work of Dr. Orozco has paved the way for Molecular gastronomy as it applies to alcoholic beverages and every day men of science raise a glass in his name down in that very laboratory beneath the Cantina.

Product Specifications

3 food additives (10 sachets)

4 sachets / net 20g - Calcium Lactate

4 sachets / net 8g - Sodium Alginate

2 sachets / net 4g - Soy Lecithin

Hardware

2 pipettes

1 slotted spoon

1 silicone mold

1 booklet with 3 molecular Margarita recipes

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